Name: Thai Coconut Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 garlic cloves; 2 tbsp fresh ginger (minced, 15g); 1½ tbsp Thai red curry paste; 1 can full-fat coconut milk (400ml/13oz); 1 tbsp soy sauce (or tamari for gluten-free ); 1 tbsp fish sauce; 1 tbsp honey; 1/2 lime (juiced); 2 salmon fillets; 1 tbsp soy sauce; 1 tbsp honey; 2 serves noodles of choice (prepare according to packet directions); 100 g broccolini; 1 tsp sesame oil; 1/4 tsp of salt; fresh coriander; lime wedges; chilli oil (optional)

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Creamy, comforting and packed with bold Thai-inspired flavours, this Thai Coconut Soup is the perfect healthy dinner when you’re craving something cosy but still nutritious. Made with a fragrant blend of coconut milk, red curry paste, fresh ginger and garlic, the silky broth is bursting with flavour and comes together in just 30 minutes.

Finished with sweet honey soy glazed salmon, tender noodles, charred broccolini and fresh herbs, it’s a restaurant-quality meal that’s surprisingly easy to make at home. Whether you’re looking for an impressive dinner to serve guests or a nourishing weeknight meal, this Thai Coconut Soup is guaranteed to become a favourite.

thai coconut soup with salmon and broccolini on top

Why You’ll Love This Recipe

Creamy, rich and packed with flavour
Ready in just 30 minutes
High in protein
Better than takeaway
Dairy free
Perfect for meal prep
Easily customised with your favourite vegetables or protein
Made with simple supermarket ingredients

Ingredient Notes

Glazed Salmon

Fresh salmon fillets work best in this recipe. The honey soy glaze caramelises beautifully while keeping the salmon tender and flaky.

Coconut Milk

Use full-fat coconut milk for the richest, creamiest broth.

Thai Red Curry Paste

The curry paste provides the base of the soup. Every brand varies slightly in spice, so feel free to adjust the amount to suit your taste.

Fish Sauce

Fish sauce adds authentic Thai flavour and depth without making the soup taste fishy.

Noodles

Rice noodles are my favourite, but ramen, udon or egg noodles all work beautifully.

Fresh Lime

Fresh lime juice brightens the soup and balances the richness of the coconut milk.

Variations

This recipe is incredibly versatile, making it easy to adapt depending on what you have on hand.

Swap the salmon for chicken, prawns or tofu.
Add mushrooms, bok choy, spinach or snow peas for extra vegetables.
Prefer rice? Serve the broth over jasmine rice instead of noodles.
Love spice? Add extra curry paste or finish with chilli oil.
Garnish with crushed peanuts for extra crunch.

Tips For The Best Thai Coconut Soup

Blend the broth ingredients before cooking for an incredibly smooth, restaurant-style soup.
Don’t boil the soup aggressively. A gentle simmer keeps the coconut milk silky.
Cook the noodles separately so they don’t absorb all the broth.
Add the fresh lime juice just before serving for the brightest flavour.
Garnish generously with coriander, black sesame seeds and chilli oil.

Storage

Store the soup, noodles and salmon separately in airtight containers in the fridge for up to 3 days.

When reheating, gently warm the soup over low heat before adding freshly cooked noodles or reheating the noodles separately.

The broth can also be frozen for up to 3 months.

Frequently Asked Questions

Can I make this ahead of time?

Yes! The broth actually tastes even better the next day as the flavours continue to develop.

What noodles should I use?

Rice noodles, ramen noodles, udon noodles or even egg noodles all work well.

Can I make this vegetarian?

Absolutely. Simply replace the salmon with tofu and swap the fish sauce for soy sauce or a vegetarian fish sauce alternative.

Is this recipe spicy?

It has a gentle warmth rather than being overly spicy. You can easily adjust the heat by adding more or less curry paste.

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